Total 2 hours (includes marinating time)
Active 20 mins
Makes 8 servings
Racks of sticky, flavorful pork ribs are always a crowd pleaser. With this recipe, I infuse the meat with multiple kinds of flavor: First I add a sweet, fragrant rub of brown sugar and spices; then I grill the meat so that it chars slightly and the sugar caramelizes; and, lastly, I add some more sweetness (and make the meat extra tender) by steaming the ribs over a couple inches of apple cider.
TIP: The “silver skin” is a thin membrane that sits on the bone-side of a rack of ribs. If you don’t want to remove it from your rack of ribs, it’s fine to leave it on, but it will keep the rub and other flavors from penetrating into the back portion of the ribs.
If your pot is not large enough to hold all the ribs, you can cook them in 2 smaller ones or in multiple batches.